Slow-roasted Tomatoes

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 2  basil leaves fresh
• 0.3 cup olive oil extra-virgin
• 1  oregano sprig fresh
• 0.3 teaspoon salt 
• 1  thyme sprig fresh
• 3 medium tomatoes cut in half

Equipment

• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 22
2. Sprinkle cut side of tomatoes with salt and pepper.
3. Place tomatoes, cut-side down, in bottom of a 13- x 9-inch baking dish. Top with oregano and remaining ingredients. Cover with foil; bake at 225 for 2 hours.
4. Remove from oven, and cut slits in top of foil, allowing steam to escape.